450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
4 rashers streaky bacon, chopped
1 bunch spring onions, trimmed and chopped
8 – 10 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
4 large eggs
a large pinch paprika
salt and freshly ground black pepper
1. Cook the Jersey Royals in lightly salted boiling water until tender – about 15 minutes. Drain and allow to cool. Slice thickly.
2. Heat the olive oil in a frying pan and add the potatoes, bacon and spring onions. SautÃ© them for about 5 – 6 minutes until they are golden. Add the cherry tomatoes and parsley and cook for another minute or two. Turn the heat to low.
3. Poach the eggs in gently simmering water for 3 – 4 minutes, until set.
4. Divide the cooked Jersey Royal mixture between 4 warm serving plates. Lift the poached eggs from the water with a draining spoon, placing one on top of each portion of potatoes. Sprinkle with the paprika, season with salt and pepper and serve at once.
Do not peel Jersey Royal potatoes – simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour – adding salt to the water is a matter of personal preference.
A few drops of vinegar added to the poaching water helps the egg whites to stay firm.b